vegan reuben

Homemade Russian dressing, sautéed tempeh, and vegan Swiss cheese are sandwiched between slices of rye bread to make this Vegan Tempeh Reuben. It’s comforting, smoky, and delicious!

Tempeh Reuben

raw cashews

water

dry white wine (optional)

lemon juice

white miso paste

salt

tapioca starch

vegetable oil

sweet onion, finely diced (about 3 cups)

garlic,

(2) 8-ounce packages tempeh, chopped into 1/2 inch pieces

soy sauce

smoked paprika

vegan mayo

ketchup

horseradish (I used Annie's)

Worcestershire sauce

sweet pickle relish

paprika

salt + black pepper,

sauerkraut, warmed

rye bread

vegan butter, for toasting bread

Boil 2 cups of water and soak the cashews in it for at least 5 minutes. Discard the soaking water and add the cashews to a high powered blender along with 1 cup fresh water, wine, lemon juice, miso paste, salt and tapioca starch. Blend until very smooth.

Pour the mixture into a saucepan and heat over medium-high heat, stirring constantly until it starts to clump. Keep stirring until suddenly it becomes one melty mass of cheese. Remove from heat immediately and cover until ready to assemble the sandwiches.

Make the Swiss cheese

In a large pan over medium-high heat, warm the oil then add the onions and garlic and sauté for 3-4 minutes, stirring frequently.

Add the tempeh pieces and continue to cook on medium heat for 15 minutes, stirring frequently, until browned. Now add the soy sauce and paprika and stir to coat. Remove from heat.

Make the tempeh

Whisk all dressing ingredients in a bowl until well combined. Set aside.

Make the Russian dressing

Lightly butter one side of each piece of bread and toast for 1-2 minutes in a pan, until lightly golden brown.

Using the toasted bread, assemble each sandwich. Spread on some Russian dressing, top with tempeh mixture, then cheese and sauerkraut. Place another piece of bread on top, toasted side up. Serve immediately and enjoy.

Assemble sandwiches

This vegan reuben sandwich is made with homemade corned tempeh. It&#x27;s piled with sauerkraut and thousand island dressing for a mouth-watering sandwich.

Vegan Reuben Sandwiches

tempeh

vegetable broth

tbsp red wine vinegar (or apple cider vinegar)

tsp mustard seed

tsp smoked paprika

tbsp coriander

tsp allspice

tsp salt

tsp crushed red pepper

tbsp oil

Sauerkraut

Thousand island dressing

Vegan Cheese Slices (optional)

Vegan butter

Cut the tempeh into thirds lengthwise. Then cut...

Cut the tempeh into thirds lengthwise. Then cut each piece into three thin slices. Place in a shallow dish or a ziplock bag.

In a large measuring cup mix together the...

In a large measuring cup mix together the rest of the corned tempeh ingredients except for the oil. Pour the marinade over the tempeh and let marinate for 30 minutes. Stir occasionally (or toss if in ziplock bag) to evenly marinate the tempeh. You can do this step in advance and refrigerate the tempeh while marinating for up to 1 day.

Heat a large skillet over medium and add...

Heat a large skillet over medium and add a little oil to coat the pan. Remove the tempeh from the marinade, letting excess marinade drip off the tempeh before transferring it to the hot pan. You may have to cook the tempeh in batches so the tempeh can cook in a single layer.

Cook the tempeh for 2-4 minutes on each...

Cook the tempeh for 2-4 minutes on each side or until golden. If cooking in two batches, remove the first batch from the skillet and fry the second batch. When all of the tempeh is browned add the first batches back in and pour the remaining marinade over the tempeh. Let the marinade come to a boil and soak into the tempeh, glazing the outside. Flip the tempeh a few times to evenly coat everything.

Clean the skillet out from the tempeh then...

Clean the skillet out from the tempeh then heat back over medium-low heat.

Butter the outside of the slices of bread...

Butter the outside of the slices of bread and place buttered side down on the hot skillet.

Place sliced vegan cheese on one slice of...

Place sliced vegan cheese on one slice of bread (if using). Then spread some thousand island dressing on the second slice. Pile warm corned tempeh over the cheese as it melts (use 1-3 slices of tempeh per sandwich depending on size of bread and your appetite). Top the tempeh with sauerkraut, and when the bread is toasted top it with the thousand island dressed slice. Serve immediately!

Top 2 vegan reuben recipes from across the web

The most viewed vegan reuben recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Tempeh Reuben

Vegan Reuben Sandwiches

Top 2 vegan reuben recipes from across the web

The most viewed vegan reuben recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tempeh Reuben

Vegan Reuben Sandwiches

The most viewed vegan reuben recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine